A Generic Method for Determining Moisture Sorption Isotherms of Cereal Grains and Legumes Using Artificial Neural Networks-Reference-Cited by-同舟云学术

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A Generic Method for Determining Moisture Sorption Isotherms of Cereal Grains and Legumes Using Artificial Neural Networks

Published:2014-04-07 Issue:3 Volume:37 Page:308-316
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Al-Mahasneh Majdi¹,Alkoaik Fahad¹,Khalil Ahmed¹,Al-Mahasneh Ahmad²,El-Waziry Ahmed³,Fulleros Ronnel¹,Rababah Taha⁴

Affiliation:

1. Department of Agricultural Engineering; King Saud University; Riyadh Saudi Arabia

2. Department of Mechanical Engineering; Jordan University of Science and Technology; Irbid Jordan

3. Department of Animal Production; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia

4. Department of Nutrition and Food Technology; Jordan University of Science and Technology; Irbid Jordan

Funder

Deanship of Scientific Research at King Saud University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12087/fullpdf

Reference38 articles.

1. Sorption equilibrium thermodynamic properties of cowpea (Vigna unguiculata);Ajibola;J. Food Eng.,2003

2. Evaluating the combined effect of temperature, shear rate and water content on wild-flower honey viscosity using adaptive neural fuzzy inferences and artificial neural networks;Al-Mahasneh;J. Food Process Eng.,2013

3. Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour;Arogba;J. Food Eng.,2001

4. Sorption equilibrium and thermodynamic characteristics of soya bean;Aviara;Biosyst. Eng.,2004

5. Adsorption isotherms of barley at low and high temperatures;Basunia;J. Food Eng.,2005

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